Spinach Salad with Asiago and Croutons

Combine bread cubes, oregano and crushed garlic in a large zip-top plastic bag. Seal bag; shake to coat bread cubes. Turn bread cube mixture out onto a 15x10x1 inch jellyroll pan; arrange bread cubes in a single layer. Bake at 350°F (175°C) for 15 minutes or until toasted. Set aside. Combine spinach and radicchio in a large bowl; toss gently, and set aside. Combine vinegar and next 4 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 2 minutes. Remove from heat; add oil, stirring constantly with a wire whisk. Immediately pour vinegar mixture over salad; toss well. Spoon onto serving platter; top with bread cube mixture and cheese. Serve immediately.